含壳聚糖和Nisin的复合衬垫对鲜肉的保鲜效果
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摘要
以壳聚糖、羧甲基纤维素钠和蒙脱土为基材,添加不同质量分数的乳酸链球菌素(Nisin),采用冷冻干燥法,制备出高吸湿性抗菌衬垫,用于冷鲜肉的保鲜。将各衬垫放置于托盘包装的底部,其上放置新鲜猪肉末,于4℃贮藏。每天测定各组鲜肉的菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、pH值、蒸煮损失率、硬度和颜色等质量指标。结果表明:该抗菌衬垫的应用显著抑制了鲜肉中微生物的生长,减缓了TVB-N含量、TBARS值和pH值的增长速率,降低了蒸煮损失率,并有利于其硬度和颜色的保持;壳聚糖和Nisin共同使用有助于提高衬垫的抗菌和抗氧化能力,从而对鲜肉起到较好的保鲜效果;当衬垫中Nisin添加量相当于在鲜肉中的添加量,为0.5 g/kg时,该衬垫的使用可将鲜肉的保质期由2 d延长至4 d。
Highly hygroscopic pads with antibacterial activity were prepared by freeze-drying using a combination of chitosan, sodium carboxymethyl cellulose and montmorillonite as base material with different amounts of nisin added, and they were applied for the preservation of chilled pork. Grounded fresh pork was placed on each of the pads, which was located at the bottom of a plastic tray, and stored at 4 ℃. Total viable count(TVC), total volatile basic nitrogen(TVB-N) content, thiobarbituric acid reactive substances(TBARS) value, pH, cooking loss, hardness and color were examined every day. The results revealed that the application of the pads significantly inhibited microbial growth in meat, slowed down the increase in TVB-N content, TBARS value, and pH value, reduced cooking loss, and maintained the hardness and color of meat. The antimicrobial and antioxidant activities of the pads were improved by the combined use of chitosan and nisin, thus leading to better preservation of meat quality. By applying the nisin pad containing 0.5 g of nisin per kilogram of meat, the shelf life of fresh meat was extended to at least 4 days, which was twice longer than that of the control.
Highly hygroscopic pads with antibacterial activity were prepared by freeze-drying using a combination of chitosan, sodium carboxymethyl cellulose and montmorillonite as base material with different amounts of nisin added, and they were applied for the preservation of chilled pork. Grounded fresh pork was placed on each of the pads, which was located at the bottom of a plastic tray, and stored at 4 ℃. Total viable count(TVC), total volatile basic nitrogen(TVB-N) content, thiobarbituric acid reactive substances(TBARS) value, pH, cooking loss, hardness and color were examined every day. The results revealed that the application of the pads significantly inhibited microbial growth in meat, slowed down the increase in TVB-N content, TBARS value, and pH value, reduced cooking loss, and maintained the hardness and color of meat. The antimicrobial and antioxidant activities of the pads were improved by the combined use of chitosan and nisin, thus leading to better preservation of meat quality. By applying the nisin pad containing 0.5 g of nisin per kilogram of meat, the shelf life of fresh meat was extended to at least 4 days, which was twice longer than that of the control.
引文
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[18]HONIKEL K O.Reference methods for the assessment of physical characteristics of meat[J].Meat Science,1998,49(4):447-457.DOI:10.1016/s0309-1740(98)00034-5.
[19]MARTINEZ O,SALMERóN J,GUILLéN M D,et al.Texture profile analysis of meat products treated with commercial liquid smoke flavourings[J].Food Control,2004,15(6):457-461.DOI:10.1016/s0956-7135(03)00130-0.
[20]NYCHAS G J,SKANDAMIS P N,TASSOU C C,et al.Meat spoilage during distribution[J].Meat Science,2008,78(1/2):77-89.DOI:10.1016/j.meatsci.2007.06.020.
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[22]PRINCE A,SANDHU P,ROR P,et al.Lipid-Ⅱ independent antimicrobial mechanism of nisin depends on its crowding and degree of oligomerization[J].Scientific Reports,2017,7(1):41346.DOI:10.1038/srep41346.
[23]JIANG Y,GAO F,XU X L,et al.Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCR[J].Journal of Food Science,2011,76(1):M27-M33.DOI:10.1111/j.1750-3841.2010.01879.x.
[24]DUTTA P K,TRIPATHI S,MEHROTRA G K,et al.Perspectives for chitosan based antimicrobial films in food applications[J].Food Chemistry,2009,114(4):1173-1182.DOI:10.1016/j.foodchem.2008.11.047.
[25]WU T T,WU C H,FANG Z X,et al.Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker[J].Food Control,2017,79:317-324.DOI:10.1016/j.foodcont.2017.04.016.
[26]FAUSTMAN C,SPECHT S M S,MALKUSL A,et al.Pigment oxidation in ground veal:influence of lipid oxidation,iron and zinc[J].Meat Science,1992,31(3):351-362.DOI:10.1016/0309-1740(92)90064-B.
[27]CAI J R,CHEN Q S,WAN X M,et al.Determination of total volatile basic nitrogen(TVB-N)content and Warner-Bratzler shear force(WBSF)in pork using Fourier transform near infrared(FT-NIR)spectroscopy[J].Food Chemistry,2011,126(3):1354-1360.DOI:10.1016/j.foodchem.2010.11.098.
[28]ZANARDIA E,DORIGONIA V,BADIANIB A,et al.Lipid and colour stability of Milano-type sausages:effect of packing conditions[J].Meat Science,2002,61(1):7-14.DOI:10.1016/S0309-1740(01)00152-8.
[29]YANG S L,GUO Z Y,MIAO F P,et al.The hydroxyl radical scavenging activity of chitosan,hyaluronan,starch and their O-carboxymethylated derivatives[J].Carbohydrate Polymers,2010,82(4):1043-1045.DOI:10.1016/j.carbpol.2010.06.014.
[30]FAN Lihong,HU Jin,HU Zhihai,et al.Preparation and characterization of aminoethyl hydroxypropyl methyl cellulose modified with Nisin[J].International Journal of Biological Macromolecules,2016,89:62-69.DOI:10.1016/j.ijbiomac.2016.03.009.
[31]WANG S S,KUANG X,LI B,et al.Physical properties and antimicrobial activity of chilled meat pads containing sodium carboxymethyl cellulose[J].Journal of Applied Polymer Science,2013,127(1):612-619.DOI:10.1002/app.37828.
[32]PEREIRA M,MALFEITO-FERREIRA M.A simple method to evaluate the shelf life of refrigerated rabbit meat[J].Food Control,2015,49:70-74.DOI:10.1016/j.foodcont.2013.10.021.
[33]SCHERER R,AUGUSTI P R,STEFFENS C,et al.Effect of slaughter method on postmortem changes of grass carp(Ctenopharyngodon idella)stored in icesti[J].Journal of Food Science,2005,70(5):348-353.DOI:10.1111/j.1365-2621.2005.tb09965.x.
[34]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.DOI:10.1016/j.meatsci.2005.04.022.
[35]LEE S S,MANTOVANI H C,RUSSELL J B.The binding and degradation of nisin by mixed ruminal bacteria[J].FEMSMicrobiology Ecology,2002,42(3):339-345.DOI:10.1111/j.1574-6941.2002.tb01023.x.
[36]BEN ABDALLAH M,MARCHELLO J A,AHMAD H A.Effect of freezing and microbial growth on myoglobin derivatives of beef[J].Journal of Agricultural and Food Chemistry,1999,47(10):4093-4099.DOI:10.1021/jf9809434.
[37]GATELLIER P,ANTON M,RENERRE M.Lipid peroxidation induced by H2O2-activated metmyoglobin and detection of a myoglobin-derived radical[J].Journal of Agricultural and Food Chemistry,1995,43(3):651-656.DOI:10.1021/jf00051a018.
[2]丛建民.Nisin在草莓保鲜中的应用研究[J].食品与机械,2008,24(2):131-133.DOI:10.13652/j.issn.1003-5788.2008.02.028.
[3]HUANG S R,LIU B,GE D,et al.Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4℃[J].Meat Science,2017,125:114-120.DOI:10.1016/j.meatsci.2016.11.022.
[4]ROJAS-GRAüM A,SOLIVA-FORTUNY R,MARTíN-BELLOSOO.Edible coatings to incorporate active ingredients to fresh-cut fruits:a review[J].Trends in Food Science&Technology,2009,20(10):438-447.DOI:10.1016/j.tifs.2009.05.002.
[5]VALDéS A,BURGOS N,JIMéNEZ A,et al.Natural pectin polysaccharides as edible coatings[J].Coatings,2015,5(4):865-886.DOI:10.3390/coatings5040865.
[6]DE AZEREDO H M C.Antimicrobial nanostructures in food packaging[J].Trends in Food Science&Technology,2013,30(1):56-69.DOI:10.1016/j.tifs.2012.11.006.
[7]许琦炀,秦海容,郭帆,等.茶多酚复合衬垫的性能及其对鲜肉的保鲜效果[J].食品与发酵工业,2017,43(1):246-251.DOI:10.13995/j.cnki.11-1802/ts.201701041.
[8]DEHNAD D,MIRZAEI H,EMAM-DJOMEH Z,et al.Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat[J].Carbohydrate Polymers,2014,109:148-154.DOI:10.1016/j.carbpol.2014.03.063.
[9]卢唱唱,许琦炀,徐丹.蒙脱土对纤维素基吸湿衬垫结构与性能的影响[J].包装工程,2016,37(11):6-10.DOI:10.19554/j.cnki.1001-3563.2016.11.002.
[10]DE ARAUZ L J,JOZALA A F,MAZZOLA P G,et al.Nisin biotechnological production and application:a review[J].Trends in Food Science and Technology,2009,20(3/4):146-154.DOI:10.1016/j.tifs.2009.01.056.
[11]GHARSALLAOUI A,OULAHAL N,JOLY C,et al.Nisin as a food preservative:part 1:physicochemical properties,antimicrobial activity,and main uses[J].Critical Reviews in Food Science Nutrition,2016,56(8):1262-1274.DOI:10.1080/10408398.2013.763765.
[12]HUI G H,LIU W,FENG H L,et al.Effects of chitosan combined with Nisin treatment on storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Chemistry,2016,203:276-282.DOI:10.1016/j.foodchem.2016.01.122.
[13]余保宁.乳酸链球菌素应用于延长软雪糕奶浆保质期的研究[J].食品工业科技,2002,23(5):38-40.DOI:10.13386/j.issn1002-0306.2002.05.017.
[14]国家卫生和计划生育委员会.食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:71.
[15]LIU Qian,KONG Baohua,HAN Jianchun,et al.Effects of superchilling and cryoprotectants on the quality of common carp(Cyprinus carpio)surimi:microbial growth,oxidation,and physiochemical properties[J].LWT-Food Science and Technology,2014,57(1):165-171.DOI:10.1016/j.lwt.2014.01.008.
[16]国家质量监督检验检疫总局.肉与肉制品卫生标准的分析方法:GB/T 5009.44-2003[S].北京:中国标准出版社,2003:354.
[17]LAN Yang,SHANG Yongbiao,SONG Ying,et al.Changes in the quality of superchilled rabbit meat stored at different temperatures[J].Meat Science,2016,117:173-181.DOI:10.1016/j.meatsci.2016.02.017.
[18]HONIKEL K O.Reference methods for the assessment of physical characteristics of meat[J].Meat Science,1998,49(4):447-457.DOI:10.1016/s0309-1740(98)00034-5.
[19]MARTINEZ O,SALMERóN J,GUILLéN M D,et al.Texture profile analysis of meat products treated with commercial liquid smoke flavourings[J].Food Control,2004,15(6):457-461.DOI:10.1016/s0956-7135(03)00130-0.
[20]NYCHAS G J,SKANDAMIS P N,TASSOU C C,et al.Meat spoilage during distribution[J].Meat Science,2008,78(1/2):77-89.DOI:10.1016/j.meatsci.2007.06.020.
[21]国家质量监督检验检疫总局.分割鲜冻猪瘦肉:GB/T 9959.2-2008[S].北京:中国标准出版社,2008:3.
[22]PRINCE A,SANDHU P,ROR P,et al.Lipid-Ⅱ independent antimicrobial mechanism of nisin depends on its crowding and degree of oligomerization[J].Scientific Reports,2017,7(1):41346.DOI:10.1038/srep41346.
[23]JIANG Y,GAO F,XU X L,et al.Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCR[J].Journal of Food Science,2011,76(1):M27-M33.DOI:10.1111/j.1750-3841.2010.01879.x.
[24]DUTTA P K,TRIPATHI S,MEHROTRA G K,et al.Perspectives for chitosan based antimicrobial films in food applications[J].Food Chemistry,2009,114(4):1173-1182.DOI:10.1016/j.foodchem.2008.11.047.
[25]WU T T,WU C H,FANG Z X,et al.Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker[J].Food Control,2017,79:317-324.DOI:10.1016/j.foodcont.2017.04.016.
[26]FAUSTMAN C,SPECHT S M S,MALKUSL A,et al.Pigment oxidation in ground veal:influence of lipid oxidation,iron and zinc[J].Meat Science,1992,31(3):351-362.DOI:10.1016/0309-1740(92)90064-B.
[27]CAI J R,CHEN Q S,WAN X M,et al.Determination of total volatile basic nitrogen(TVB-N)content and Warner-Bratzler shear force(WBSF)in pork using Fourier transform near infrared(FT-NIR)spectroscopy[J].Food Chemistry,2011,126(3):1354-1360.DOI:10.1016/j.foodchem.2010.11.098.
[28]ZANARDIA E,DORIGONIA V,BADIANIB A,et al.Lipid and colour stability of Milano-type sausages:effect of packing conditions[J].Meat Science,2002,61(1):7-14.DOI:10.1016/S0309-1740(01)00152-8.
[29]YANG S L,GUO Z Y,MIAO F P,et al.The hydroxyl radical scavenging activity of chitosan,hyaluronan,starch and their O-carboxymethylated derivatives[J].Carbohydrate Polymers,2010,82(4):1043-1045.DOI:10.1016/j.carbpol.2010.06.014.
[30]FAN Lihong,HU Jin,HU Zhihai,et al.Preparation and characterization of aminoethyl hydroxypropyl methyl cellulose modified with Nisin[J].International Journal of Biological Macromolecules,2016,89:62-69.DOI:10.1016/j.ijbiomac.2016.03.009.
[31]WANG S S,KUANG X,LI B,et al.Physical properties and antimicrobial activity of chilled meat pads containing sodium carboxymethyl cellulose[J].Journal of Applied Polymer Science,2013,127(1):612-619.DOI:10.1002/app.37828.
[32]PEREIRA M,MALFEITO-FERREIRA M.A simple method to evaluate the shelf life of refrigerated rabbit meat[J].Food Control,2015,49:70-74.DOI:10.1016/j.foodcont.2013.10.021.
[33]SCHERER R,AUGUSTI P R,STEFFENS C,et al.Effect of slaughter method on postmortem changes of grass carp(Ctenopharyngodon idella)stored in icesti[J].Journal of Food Science,2005,70(5):348-353.DOI:10.1111/j.1365-2621.2005.tb09965.x.
[34]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.DOI:10.1016/j.meatsci.2005.04.022.
[35]LEE S S,MANTOVANI H C,RUSSELL J B.The binding and degradation of nisin by mixed ruminal bacteria[J].FEMSMicrobiology Ecology,2002,42(3):339-345.DOI:10.1111/j.1574-6941.2002.tb01023.x.
[36]BEN ABDALLAH M,MARCHELLO J A,AHMAD H A.Effect of freezing and microbial growth on myoglobin derivatives of beef[J].Journal of Agricultural and Food Chemistry,1999,47(10):4093-4099.DOI:10.1021/jf9809434.
[37]GATELLIER P,ANTON M,RENERRE M.Lipid peroxidation induced by H2O2-activated metmyoglobin and detection of a myoglobin-derived radical[J].Journal of Agricultural and Food Chemistry,1995,43(3):651-656.DOI:10.1021/jf00051a018.